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Author Notes:In my attempts to use up the Meyer lemons on the tree in my new home, my best discovery so far has been lemon confit. You slice the lemons super thin, and cook them in olive oil over the lowest possible for an hour. The result is good in salad, tossed with pasta, tucked into sandwiches...and goes especially well with tangy goat cheese.

I eat this goat cheese spread for breakfast every morning, atop my favorite sourdough walnut bread, topped with either radishes and avocado or radishes and apple, because I can't stand avocado and apple together. Am I the only one? The crisp and the mushy together just weird me out.

By the way, this recipe makes more lemon confit than you'll need for the cheese spread, but you probably won't have any trouble finding ways to use it up (IT'S REALLY GOOD ON PASTA). —linzarella

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Serves 5

Goat Cheese Spread

5-6
slices lemon confit, chopped finely

5
ounces fresh chevre

3
tablespoons chopped chives or any other fresh herb or combination of herbs

salt and freshly ground pepper, to taste

goat's milk yogurt, as needed

Combine all ingredients except the yogurt in a bowl, and mix well. By the spoonful, add the yogurt, stirring well until you've reached a spreadable consistency.

lemon confit

3-4
meyer lemons, washed well

olive oil, enough to cover lemons in a pan

Trim the ends from the meyer lemons and cut into very thin slices. Put in a pan and cover with olive oil. Heat to a bare simmer, and turn down to the lowest possible heat for an hour, stirring every so often. If there's a lot of excess oil, sauté something in it, or save it in a separate jar from the lemons to use for salad dressings or what not. If there's not much extra, you can put the whole thing in the same jar.